Quick Dutch Oven Bread Recipe

I love love love the smell of homemade Dutch oven bread here at OvenSpot!!!

I am here to tell you you have not smelt baking bread until you have smelt a cast-iron Dutch oven baking it.

The video below shows you just how easy it is to make your homemade bread in a cast-iron Dutch oven.

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Below is a quick and easy Dutch oven bread recipe that only has four ingredients! It includes an instructional video showing you how to prepare and cook this bread. 

Quick Dutch Oven Bread Recipe

Ingredients

• 4 cups all-purpose flour
• 1 to 1 ½ teaspoons salt (kosher)
• 1 envelope of active dry yeast
• 2 cups warm water (temperature 90˚-110˚F or 30˚-40˚C)

Preparation

Blend the yeast into the water and leave for 5 minutes. This will create light foam in the water.

The foam indicates that the yeast has been activated. In a considerable bowl, blend the flour and salt by hand, and afterward, make a well in the center. Empty the water yeast blends into the center.

Wet your hands before touching the mix to keep the blend from adhering to your fingers. At that point, blend the mixture by hand. It should pull away from the sides of the bowl; on the off chance that it doesn’t, sprinkle in limited quantities of flour until it does.

When the mixture is bound, spread the batter and leave it for 1 ½ to 2 hours until it is double its original size.

When it has risen, check the mixture and jab a couple of openings in the dough. It ought to collapse now. You, at that point, need to overlay the batter once more, working from the outside into the middle.

When you are done, recover and leave for another 1 ½ to 2 hours.

When it has doubled, gently flour a surface, place the dough on top, and begin to work the batter onto a ball by rolling and folding it a few times.

To finish the ball, catch the sides underneath so it is smooth at the top.

Put the dough in a dry bowl that has been covered with olive oil and flour. Cover and leave the dough for one more hour to rise.

In the interim, you must preheat the conventional oven to 450˚F/230˚C and put the Dutch oven (seasoned, not enamel) inside for 45 minutes.

Remove the Dutch after 1 hour, and remember to use oven mitts.  Then, put an uncooked loaf inside it. If it is a solid metal Dutch oven that isn’t enameled, put some parchment paper on the bottom of it beforehand.

Replace the lid and cook for 45 minutes altogether at 450˚F/230˚C. 15 minutes before the final cook time, take the lid off the Dutch oven. This will allow the crust of the loaf to brown and crisp up.

When the cooking time is finished, remove it from the Dutch oven then let the bread sit for 20 minutes before you cut it.

If you cut the bread before it cools enough, it will be doughy on the inside.

You will be rewarded with patience.

Learn how to create the perfect raisin bread in a Dutch oven

Watch the video below for easy preparation and instructions.

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When making bread, you need the right Dutch oven! Check out this article to find out what the best Dutch ovens for baking bread are.

Best Dutch Oven for Baking Bread

It is, of course, the Le Creuset Signature Enameled Cast-Iron Round French (Dutch) Oven, 5-1/2-Quart, in the beautiful color of Marseille.

You can see it and all its details, including at Amazon yourself, by clicking on the image above. You can also read my article, which talks all about my favorite Dutch oven.

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